What Does Snickerdoodle Cake Taste Like
Snickerdoodle

What Does Snickerdoodle Cake Taste Like

  • January 16, 2022

Using my vanilla cake recipe as the base, you can create an absolutely mouthwatering snickerdoodle cake filled with buttery cinnamon swirls and topped with creamy brown sugar cinnamon buttercream frosting.Earlier this month, I asked the Sally’s Baking Addiction Facebook group community if they wanted a snickerdoodle cake recipe this fall season.equal parts vanilla cake and snickerdoodle cookies.totally reminding me of brown sugar cinnamon pop tarts.We’ll use enough baking powder to give the cake height without leaving a bitter aftertaste.Plus, buttermilk yields an EXTRA moist cake crumb.Drop small spoonfuls over each unbaked cake layer, then swirl with a knife.The cinnamon swirl will slightly sink as the cake bakes, but that’s ok.When you eat the cake, the bits of cinnamon swirl are sticky, chewy, and massively flavorful.Brown sugar isn’t a common ingredient in snickerdoodle cookies, but I really wanted to impart its flavor into the cake.Brown sugar weighed down the cake crumb, so I added some to the frosting.Their creamy texture and slightly tangy flavor– both make snickerdoodles uniquely delicious!Cream of tartar supplies those favorable components, but it didn’t really fit into this cake.So I compromised and added cream cheese to the buttercream frosting.Look at all those cinnamon swirl specks on the bottom of a cake layer!If you need a visual for this semi-naked look (pretty much a crumb coat), see my naked cake video tutorial. .

What does a Snickerdoodle cookie taste like?

Snickerdoodles are soft and chewy cookies that are flavored with vanilla and coated in cinnamon sugar.This adds a subtle cinnamon flavor to the cookies as well as a delicious sweet, and almost crunchy exterior.“Good snickerdoodles are light and pillowy, with a sweet tangy overall flavor, and a glistening cinnamon crust.Plus kids have fun rolling them into balls and coating them in cinnamon sugar. .

My Best Snickerdoodle Recipe » Hummingbird High

My Best Snickerdoodle Recipe » Hummingbird High

My Best Snickerdoodle Recipe » Hummingbird High

When I wrote my cookbook, Weeknight Baking, my goal was to build a collection of recipes that were timeless.I avoided baked goods with trendy flavors like spirulina or activated charcoal.I figured that was these were the types of baked goods that people were craving at home on a weeknight.Meanwhile, Stella Parks, one of my all-time baking heroes, writes in her cookbook that snickerdoodles evolved from a popular cinnamon-scented cake recipe called the “snip doodle”.A classic snickerdoodle should taste like a sugar cookie, but a little bit tangier from the cream of tartar.When developing the snickerdoodle recipe for Weeknight Baking, I had the brilliant idea to swap out the cinnamon for other spices.When measuring out the cinnamon for the snickerdoodle topping, you might be shocked by how much it is and be tempted to the scale the quantity back before even trying it.I’ve already talked about how snickerdoodles are basically just sugar cookies that use cream of tartar instead of traditional baking powder.Snickerdoodle recipes were used in national advertisements for Cleveland Baking Powder as early as 1891.Store cream of tartar in a cool, dry place and always give it a quick look and a sniff before using it.In addition to flavor, using cream of tartar gives snickerdoodles their signature appearance with pronounced cracks and crags on the surface of each cookie.It’s worth sourcing the stuff (it’s available at most supermarkets in the herbs section), especially since it pretty much keeps indefinitely in the pantry.In addition to having an effect on flavor, skipping the cream of tartar would also result in different textured cookies.In theory, you can substitute the cream of tartar with other ingredients like baking powder, lemon, and vinegar.That being said, I did have a handful of Instagram followers and Patreon supporters who substituted the cream of tartar with its equivalent in lemon juice and/or vinegar.When making snickerdoodles, I like to use on high-quality butter to stand up to the strong cinnamon sugar flavor.Not to mention that this cookie recipe uses a fair amount of butter too—as a result, you can really taste it!First, cream the butter and sugar together until light and fluffy, then add the eggs, vanilla, and finally, the dry ingredients.Each cookie will need to be rolled in the cinnamon sugar snickerdoodle topping before baking.Roll the Cookie Dough Balls in the Snickerdoodle Cinnamon Sugar Topping (Work Time: <5 minutes).Once the cookie dough balls have been formed, roll each one in a shallow bowl with the cinnamon sugar topping.This is to encourage the leaveners to activate really quickly, puffing the centers of the cookies as they bake.When pulled out of the oven, the centers then fall, giving each snickerdoodle cookie its signature crispy edges.When ready to bake, you’ll need to roll the cookie dough balls in the snickerdoodle topping.I love freezing baked snickerdoodle cookies and snacking on them (while still cold from the freezer!).For softer cookies, thaw them overnight in the refrigerator, then for a few hours at room temperature before serving.First, test the cream of tartar by adding a pinch to a bowl of hot water.Figure out if it’s your baking soda by pinching a small amount into a bowl and adding a splash of vinegar.Hang the thermometer on one of the center oven racks to monitor the temperature inside.To wit—many years ago, when I still lived in San Francisco, I rented an apartment with a faulty oven.The residual heat from the pan will continue to bake the cookies to the perfect texture.The pan will continue to bake them even after you pull them out of the oven, leading to hard and overdone cookies.I think their craggy surfaces are beautiful, and I love the way that their cracks hold cinnamon sugar.There are two ways to make this snickerdoodle cookie recipe small batch.½ cup (4 ounces or 114 grams) unsalted butter, at room temperature.I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers.2 Tablespoons ground cinnamon For the Snickerdoodle Cookie Dough 2 ¾ cups (12.35 ounces or 350 grams) all-purpose flour.2 teaspoons pure vanilla extract Instructions For the Snickerdoodle Cookies Prep the oven and pans.Whisk together ¼ cup (1.75 ounces) granulated sugar and the ground cinnamon in a shallow bowl.In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.In the bowl of a stand mixer fitted with the paddle attachment , combine the sugar and butter.Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.With the mixer on low, gradually add the dry ingredients and beat until just combined.Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.Place the coated cookies at least 3 inches apart on the prepared sheet pans.Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey.The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days. .

Snickerdoodle Cake with Cream Cheese Frosting

Snickerdoodle Cake with Cream Cheese Frosting

Snickerdoodle Cake with Cream Cheese Frosting

This single layer snickerdoodle cake features a soft vanilla cake with cinnamon brown sugar swirls throughout, topped with a cream cheese frosting for the distinctive tangy flavor of a snickerdoodle cookie!Made in an 8×8″ pan, this is a great small cinnamon swirl cake for brunch or dessert.After some research, however, I determined it might be too finicky and stuck with baking powder, instead deciding to recreate the slight sourness with CREAM CHEESE FROSTING.As my husband Brian said today when polishing off the last slice of the snickerdoodle cake, “I would eat garbage if it had cream cheese frosting on it.”.As I mentioned, this is my standard small vanilla cake recipe, and I decided to bake it in an 8×8 inch square pan for that cute, plush sheet pan effect (and so the cake would be thicker so we could see the swirls).The cake is made with the traditional method using a mixer: cream butter and sugar (I used Domino® Granulated Sugar for moisture and sweetness), add your eggs and vanilla, then alternate adding your dry ingredients with buttermilk (or sour cream or greek yogurt) until a smooth cake batter is formed.Stop once it is smooth and combined, and fold any flour bits that may be on the bottom of the bowl in with a spatula.You really don’t need butter or any additional moisture for the swirl because the Domino® Light Brown Sugar melts into glorious layers as the cake bakes.So all you do is mix brown sugar and cinnamon together in a small bowl and you’re ready to swirl!Let’s recap: soft vanilla cake, rivers of cinnamon brown sugar swirls, and cream cheese frosting blanketing the top.Mixer Ingredients For the Cake: 1 ½ cups (187g) all-purpose flour (measured via spoon and level method if not by weight).Trace the bottom of the cake pan on a piece of parchment paper and cut it to match.Add the eggs one at a time, beating on medium speed until fully incorporated after each addition.Bake for 35-37 minutes, until browned on top and a toothpick inserted in the center comes out clean.Add the powdered sugar and vanilla paste or extract, and beat or whisk until combined – it will be thick.Add milk, whisking in one tablespoon at a time, until just pourable (this may be more or less than what is called for depending on the temperature of your ingredients and your desired consistency).Notes *if you don’t have buttermilk, you can substitute an equal amount of sour cream or full-fat Greek yogurt, or use 1/2 tablespoon of lemon juice mixed with 1/2 cup of milk and leave to curdle for 5 minutes before using.Please rate it and leave a comment, tag me on Instagram @katiebirdbakes, and sign up for my email list to receive my recipes straight to your inbox every time I post! .

Cake Mix Snickerdoodles Recipe

Cake Mix Snickerdoodles Recipe

Cake Mix Snickerdoodles Recipe

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Snickerdoodle Cake Recipe

Snickerdoodle Cake Recipe

Snickerdoodle Cake Recipe

After forgetting one egg and having a hard time getting the icing to what I considered a good consistency this cake is fantastic even with those few accidents.I also made my cake in a 9 x 13 glass baking dish and it worked perfect.Rating: 5 stars Good cake easy to make and it does taste like a snickerdoodle.The cake came out a little dry but I'm not sure if that is due to my recipe change or 25 min may have been too long for my oven so I'm not deducting any points for that.I used a 9x13 pan because I was feeling entirely too lazy to layer and I added pumpkin pie spice (1/2 t.) nutmeg (1/4t.).I make them into cup cakes cooking for 20 mins at 350 degrees in a dark pan.Could not get the icing thick enough to stay on the cupcake so make my own whipped cream frosting.Rating: 2 stars Nobody cared for this at al. Did not taste like a snickerdoodle not enough cinnamon and it was very dry even after adding more milk to the batter.I put a little cocoa powder, 1/2 tsp, in icing to give a hint of chocolate. .

Low Carb Snickerdoodle Cake Recipe

Low Carb Snickerdoodle Cake Recipe

Low Carb Snickerdoodle Cake Recipe

I must say that this Snickerdoodle Cake was certainly fluffy, and decadently delicious!So being able to craft a recipe that was able to really master and pinpoint that snickerdoodle flavor I loved so much from my childhood was just splendid!Low Carb Snickerdoodle Cake Recipe Print Author: Andres Regalado Recipe type: Dessert Ingredients ½ Cup of Brown Sugar Substitute.1 Teaspoon of Cinnamon Instructions Preheat oven to 330 and grease 8x8 baking pan Combine butter, eggs, brown sugar substitute, and vanilla extract (I prefer using an electric mixer) Slowly add dry ingredients, while mixing in-between Spread evenly in baking pan, making sure the top is even with a flat spoon or spatula Bake for 20-25 minutes or until the top springs back when pressed Mix together the sweetener and cinnamon for the topping and sprinkle right over the warm bars Cut and enjoy! .

Snickerdoodle Cake I Recipe

Snickerdoodle Cake I Recipe

Snickerdoodle Cake I Recipe

Rating: 5 stars Looking over the recipe and judging from other reviews it was apparent this cake needed "something.".Also, with the second half of the topping I added about 1 TBSP of flour, 2 TBPS of brown sugar and then cut in 2 TBSP of room temp butter until it resembeled more of a crumbly mixture and sprinkled that on top.I also followed other reviewers suggestions and drizzeled 1/2 a stick of melted butter over the top while it was still warm.Rating: 5 stars I made a couple small adjustments.I used one stick of softened margerine instead of shortening (I don't keep shortening on hand outside of the holidays) and I took naples34102's advice and added a teaspoon each of vanilla extract and ground cinnamon to the actual cake batter, BUT I still added the cinnamon/sugar mixture on the top.EDITED: I baked mine in a dark cake pan at 350* for just under thirty minutes.That aside, the cake flavor was spot on and it looked gorgeous from the top.I'm trying to save the cake now with a vanilla glaze, but next time, I think my mistake might have been using margerine (higher water content?).EDITED AGAIN: Now that I know I'm supposed to reduce the oven's heat 25 degrees when using a dark baking pan, I'll do this next time I make this cake.I would highly recommend though adding a teaspoon of vanilla extract to the wet ingredients before mixing.Also I poured half the batter in the pan sprinkled it with the pecan mix poured in the rest of the batter and then covered it with the rest of the pecan mix.When it was done I poured half a stick of melted butter over the hot cake and drizzled powdered sugar icing on top.I added a teaspoon of vanilla and used butter flavored shortening instead of the regular.I received rave reviews from all the workers that are in my home doing construction projects inside and out!I am very happy to have stumbled on such a fluffy light simple cake that is sure to please even the most sophisticated of palates!!I also made a mixture of 1C brown sugar 2 t cinnamon 1/2 t vanilla and 2 T margarine. .

Fireworks in the kitchen: July Fourth Snickerdoodle Cake Bars

Fireworks in the kitchen: July Fourth Snickerdoodle Cake Bars

Fireworks in the kitchen: July Fourth Snickerdoodle Cake Bars

I came across a recipe recently with origins from Tosi’s cookbook “Milk Bar Life,” and I was hooked.The recipe I found is a cake that tastes like a snickerdoodle cookie — soft in the middle and crunchy around the edges — and topped with cinnamon sugar.And it was calling my name over the gloomy July Fourth holiday weekend when rain pounded the house, leading to several hours of cleaning and rearranging the contents of my kitchen.See me if you’re in need of “Star Wars” napkins, plastic ice-pop molds or Tupperware containers of various sizes — all missing their lids.And an entire box of them means my daughter will be the only child in school who’ll never forget her parents’ anniversary date.The edges were thick with crispy tops, just like a cookie, while the middle part of the cake was dense but softer. .

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